Thanks. I will be writing the recipe up in the near future. I've a couple of variations that I'm trying out but they all require a vegan blue mould that Green Living Australia sell. Obviously I need the vegan ones, but they do do non-vegan moulds (so the moulds are grown on dairy products) if you don't need strict vegan. But the prices are pretty reasonable for both given how long they last in the freezer...
There may be other companies selling vegan moulds in Australia but I've not looked any further than this one yet.
Thanks. I will be writing the recipe up in the near future. I've a couple of variations that I'm trying out but they all require a vegan blue mould that Green Living Australia sell. Obviously I need the vegan ones, but they do do non-vegan moulds (so the moulds are grown on dairy products) if you don't need strict vegan. But the prices are pretty reasonable for both given how long they last in the freezer...
There may be other companies selling vegan moulds in Australia but I've not looked any further than this one yet.
It’s professional curiosity & my general food nerdiness that makes me want to try it & if I’m really honest, some skepticism.
I tried quite a few dairy free “cheeses” when a boyfriend developed an intolerance to dairy after being diagnosed with chronic fatigue. This was in the mid 1990’s and none of the options were even close to good.
So I’ll probably never make it but if I was at a lunch etc I’d have to taste it.
There’s a local vegan restaurant that’s making them, she’s just put out a book actually, my daughter worked there and she tried a few but wasn’t convinced.
It’s professional curiosity & my general food nerdiness that makes me want to try it & if I’m really honest, some skepticism.
I tried quite a few dairy free “cheeses” when a boyfriend developed an intolerance to dairy after being diagnosed with chronic fatigue. This was in the mid 1990’s and none of the options were even close to good.
So I’ll probably never make it but if I was at a lunch etc I’d have to taste it.
There’s a local vegan restaurant that’s making them, she’s just put out a book actually, my daughter worked there and she tried a few but wasn’t convinced.
There are 1 or 2 artisan ones that we've tried and been moderately impressed with (straight cashew brie/ camembert) but the rest we've not been impressed with to be honest. That's why I started making my own. We now have a really tasty cheese sauce suitable for cauliflower cheese or macaroni & cheese. I've the baked almond feta which whilst not totally like feta is close and is very nice. it has a sharp tang and the saltiness that feta has. Then the camembert alternative and this blue cheese alternative. Both get their flavour from a probiotics fermentation stage and then mostly from the actual mould they are impregnated with, same as dairy cheese. It's just getting the base right and not expecting it to melt. This time round the recipe is (accidentally) slightly different to last time round so it will be interesting to taste the difference. But they are the first we've actually been happy enough with to try again and hubby who is vegetarian not vegan is well impressed with both. But there are very few, strike that, only 1 shop bought dairy free cheese we will buy and at $15 for a 190g circle, well that's why I started making my own.
This is the recipe site I'm basing both my blue and my camembert on... Vegan Blue Cheese - Full of Plants and Vegan Aged Camembert Cheese - Full of Plants . I have made a modification to both recipes. It added a creaminess that was lacking but I forgot this time around... the blue also has 2tbsp of refined coconut oil (deoderised).
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